Golden syrup, boiled down from the sap of sugar maples.
Maple Syrup is a muted brown, close to beige.
It can be described as muted, mellow, dull and soft.
Set in black, because black reads best on it.
Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is heated to evaporate much of the water, leaving the concentrated syrup.
Read on WikipediaAcer is a genus of trees and shrubs commonly known as maples. The genus is placed in the soapberry family Sapindaceae. There are approximately 132 species, most of which are native to East Asia, with a number also appearing in Europe, northern Africa, and North America. Only one species, Acer laurinum, extends to the Southern Hemisphere. The type species of the genus is the sycamore maple Acer pseudoplatanus, one of the most common maple species in Europe. Most maples have easily identifiable palmate leaves and all share distinctive winged fruits. The closest relative of the maples is the small east Asian genus Dipteronia, followed by the more widespread genus Aesculus. Maple syrup is made from the sap of some maple species. It is one of the most common genera of trees in Asia. Many maple species are grown in gardens where they are valued for their autumn colour and often decorative foliage, some also for their attractive flowers, fruit, or bark.
Read on WikipediaIn cooking, syrup is a thick, viscous, liquid condiment consisting primarily of a solution of sugar in water. It typically contains a large amount of dissolved sugars but shows little tendency to deposit crystals. In its concentrated form, its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups.
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